When choosing your ingredients, look for medium-sized parsnips, as large parsnips won’t roast as evenly and can taste woody in the centre. During preparation, take care to peel the parsnips thoroughly as the skin can add an unwanted bitterness after roasting.
It's important to cut the parsnips into similar-sized sticks, to help them cook evenly during the roasting process. As suggested in the recipe above, parboiling softens the inside of the parsnips to ensure the optimal caramelisation result in the oven.
Roasting at a high heat helps to promote the desired caramelisation of the parsnips too, turning them an inviting golden colour. Don’t skip the step of rotating the parsnips during roasting, as this helps to ensure even browning of the vegetables.
Variations with herbs or spices
In this recipe, we’ve kept the seasoning fairly simple to let the honey shine through in the dish. However, you can vary the flavour as desired. Some chefs will add a dash of mustard or balsamic vinegar to bring deeper complexity to the dish. A sprinkle of cinnamon or nutmeg can be an inviting and seasonal way to add a festive touch to the parsnips if making this dish over Christmas.
Ideal dishes to pair with
Honey-roasted parsnips are perfect for pairing with a festive feast and all the trimmings. The sweet and savoury flavours of this side dish are an ideal match for traditional roast turkey – some chefs will opt to mix two ingredients together with a honey-roasted carrots and parsnips side dish for Christmas Day.
Alongside a classic roast dinner, honey-roasted parsnips are a delicious addition to grain bowls for a tasty lunch. Try serving over quinoa or brown rice with a tahini sauce for a flavourful meal.
Lastly, honey-roasted parsnips are also a mouthwatering match for classic seafood dishes such as grilled salmon, bringing out the rich flavours of the fish.
Make-ahead and reheating advice
If you’re making honey-roasted parsnips for a big feast with family and friends, you can prepare this side dish the day before to save time when cooking the main meal. Steps, including peeling, cutting and parboiling the parsnips, can all happen the day before. Once you’ve parboiled the parsnips, drain and dry them completely before transferring to the fridge in an airtight container. The following day, all you’ll need to do is coat with the honey, oil, butter and seasoning and roast in the oven, ready to serve.
To reheat any leftover parsnips, heat the oven to 190ºC and roast for 15 minutes until warmed through.
